Wednesday, February 25, 2015

Beer and Cheese: Cabrales blue and Keepers Stout

Any excuse to buy a six pack of Keepers Stout is a good one. A dead easy beer and cheese pairing is blue and stout. This weeks choice was Cabrales blue from Spain. This Spanish cheese is a mix of raw cow, goat and sheep milk. It is aged in naturally occuring limestone caves for two to four months. In this moist envirmonment, the naturally occuring penicillium mold goes to work. Unlike other blue cheeses, this mould is not injected into the cheese, but allowed to work naturally from the outside in. The result is a pungent aroma that is caracteristaclly blue. Cabrales is a creamy and crumbly cheese which can be somewhat spreadable. If you love that eye watering tart, funky and acidic blue flavours, then this is the cheese for you.

When you add the dry and sweet flavours of an Irish stout, good things happen. The sweet flavours balanced the tart and sour notes of the blue cheese. While the dryness of the stout and bright carbonation worked to lift the heavy creaminess and fat off the tongue. This accentuated the richness of the 45% milk fat blue. A slice of sweet apple brought out more of this stouts chocolate sweetness. Yup, it's an easy pairing and I'm OK with that.

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